The best rhubarb blueberry pie! Crispy crust filled with a luscious, saucy, sweet, and tart filling, the perfect dessert recipe in spring or summer.
Although I’ve never managed to make a pie I didn’t love, I do love this rhubarb blueberry pie a bit more than the other. Why? Because I adore rhubarb, its tartness, and heartiness and because blueberries are my favorite berries.
And the two combined? Absolute heaven! You really have to try this recipe. That saucy filling inside that sugar-sprinkled crust is just amazing! And if you like the combination, you could also try the Blueberry Rhubarb Jam.
- For the crust, you will need the usual flour, butter, egg, and water. No sugar; despite the crust being made without sugar, the pie is sweet enough. Not overly sweet, just great!
- For the filling: rhubarb, blueberries, sugar, and corn starch.
How to make blueberry rhubarb pie?
- Mix the flour and salt in the food processor.
- Add the very cold butter cubes and pulse until the butter pieces are about the size of peas.
- Add the egg and very cold (or iced) water and pulse just a few times. The dough should come together when you pinch it.
- Turn the dough onto the working surface and divide it into two equal parts.
- Form each part into a disc.
- Wrap in plastic and refrigerate until you make the filling.
- The dough can be made 1-2 days in advance and be kept in the refrigerator. However, please remove it from the fridge about 15 minutes before using it so that you can roll it easily.
Rhubarb Blueberry Pie filling:
- Clean and chop the rhubarb; the pieces should not be too small, about 2 cm/ 0.8 inches. (1)
- Mix with the blueberries in a large bowl. (2)
- In a small bowl, mix the sugar and corn starch. (3)
- Add the sugar mixture and mix well to coat. (4)
- My pie dish has a diameter of 26 cm/ 10.2 inches. A little more or less is fine.
- Roll one disc of dough slightly larger than the dish.
- Place it inside the dish. (2)
- Cover with the rhubarb-blueberry mixture. (3)
- Roll the second disc of dough, again slightly larger than the dish.
- Place on top of the dish and press the edges with your fingers to seal the pie. (4)
- Cut a cross in the middle so that the hot air can escape during baking. (5)
- Place in the refrigerator for about 20 minutes.
- Mix the egg and 1 tablespoon water.
- Brush the crust with the mixture.
- Sprinkle with some granulated sugar. (6)
How to serve pie?
- The filling is slightly runny, and it is supposed to be so; the sauce that forms makes this dessert incredibly delicious. It is best to cut the slices directly into the pie dish and serve straight from the dish.
- The rhubarb blueberry pie can be served lukewarm or at room temperature.
- You can add a dollop of vanilla ice cream on top and let it melt slowly over the pie when served lukewarm. So good!
- When served at room temperature, you can add a dollop of whipped cream.
- Leftovers can be kept in the refrigerator for up to 1-2 days. After that, the crust will not be very crispy anymore, but it will still taste great.
More berry and/or rhubarb pies;
- Mini Blueberry Tarts
- The Best Rhubarb Meringue Pie
- Mini Fruit Tarts
- Berry Crumble Pie – with Blackberries
- Strawberry Rhubarb Pie with Almond Streusel
Rhubarb Blueberry Pie
- Crust Note:
- 375 g/ 13.2 oz/ 3 cups + 2 tablespoons all-purpose flour
- 200 g/ 7 oz/ ¾ cup + 1 tablespoon unsalted butter very cold
- 1 pinch of salt
- 1 egg
- 5-6 tablespoons ice-cold water
- 200 g/ 7 oz/ 1 cup granulated sugar
- 50 g/ 1.8 oz/ 1/3 cup + 1 tablespoon corn starch
- 350 g/ 12.4 oz rhubarb
- 450 g/ 1 lb blueberries
- 1 tablespoon unsalted butter
- Egg wash:
- 1 small egg
- 1 tablespoon water
- about 1 tablespoon granulated sugar
- Mix the flour and salt in the food processor. Add the very cold butter cubes and pulse until the butter pieces are about the size of peas. Add the lightly beaten egg and cold water and pulse just a few times. The dough should come together when you pinch it. Turn the dough onto the working surface and divide into two even parts. Form each part into a disc. Wrap in plastic wrap and refrigerate until you make the filling.
- Mix together the sugar, and corn starch. Clean and chop the rhubarb into pieces about 2 cm/ 0.8 inches. Mix with the blueberries in a large bowl. Add the sugar mixture and mix well to coat.
- Roll one disc of dough slightly larger than the pie dish, so that you will have some dough overhanging over the edges of the dish. Place it in the pie dish. Cover with the rhubarb-blueberry mixture.
- Roll the second disc of dough, again slightly larger than the pie dish. Place on top of the pie dish and press the edges with your fingers to seal the pie. Cut excess dough, if necessary. Cut a cross in the middle of the pie, so that the hot air can escape during baking. Place the pie in the fridge for about 20 minutes.
- In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Mix together the egg and 1 tablespoon water. Brush the crust with the mixture. Sprinkle with some granulated sugar.
- Bake in the preheated oven for 55-60 minutes until golden brown. Place the dish on a wire rack to cool. Slice the pie in the dish and serve it directly from it.